Sunday, January 29, 2012

Mangomisu (liquer free)

Our family loves mangoes, who doesn't? So if you are like us, here is another way to enjoy this delicious fruit and there is no baking required. I got the recipe from the net and as usual adapted it to my own version. The original recipe actually uses 2 egg yolks but I will not use raw eggs for my dessert and risk a salmonella infection. The desert is perfectly fine without it.

Also if you cannot find Mascarporne cheese, you can actually substitute half cream cheese and half ricotta cheese, I have not actually tried it this way but it should be fine since both are similar in texture with ricotta being on the thin side which can be compensated with the thickness of the cream cheese.

As for the savoiardi biscuits, just in case your local supermarket don't stock them here is a recipe to make your own.

So what are you waiting for, get busy and within 2 hours you and your family can enjoy this delicious and fruity dessert.

Bismillah and enjoy!

Ingredients (serves 6)

500g mascarpone cheese
600ml thickened cream
1/3 cup (50g) icing sugar
1 vanilla bean, split, seeds scraped (or 1 tsp vanilla essence)
Juice of 2 oranges
300g savoiardi (sponge finger biscuits)
3 mangoes, flesh sliced 1cm thick


Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Place the mascarpone, thickened cream, icing sugar, vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.

Dip half the sponge fingers into the juice mixture and layer in the base of the cake pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.

To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve.